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corn beef and cabbage

RatherBeCooking avatar
Recipe by
Marjorie Milligan
@RatherBeCooking
Hollywood, AL

A traditional Irish Dinner - perfect for Saint Patrick Day.

read more
yield 8 to 12
prep time 40 Min
cook time 3 Hr
method Stove Top

Ingredients For corn beef and cabbage

  • 1 corned beef brisket - 4 to 6 pounds
  • 2 tablespoons brown sugar
  • 2 or 3 bay leaves
  • 16 to 24 small potatoes, peeled
  • 8 to 12 carrots, halved
  • 1 large head cabbage, cut into wedges
  • minced fresh parsley, optional
  • HORSERADISH SAUCE
  • 3 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1 to 1-1/2 cups cooking liquid from brisket
  • 1 tablespoon vinegar
  • 1 tablespoon sugar
  • 1/4 cup horseradish
  • SOUR CREAM AND MUSTARD SAUCE
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons dijon mustard
  • 1/4 teaspoon sugar

How To Make corn beef and cabbage

  • 1
    Place brisket in a large Dutch oven. Cover with water. Add brown sugar and bay leaves. If a spice packet is enclosed with the brisket, add it also. Bring to a boil, reduce heat, cover and simmer for 2 hours.
  • 2
    Add potatoes and carrots, return to a boil. Reduce heat, cover and simmer for 30 to 40 minutes or until brisket and vegetables are just tender.
  • 3
    If your Dutch oven is not large enough to hold the cabbage, you can remove the potatoes and carrots, keeping them warm, and return to the liquid and heat just before serving.
    Add cabbage and cook for about 15 minutes or until tender. Remove cabbage and meat. Discard bay leaves. Slice the meat across the grain. Serve with Horseradish sauce or Sour Cream and Mustard Sauce. Garnish with parsley.
  • 4
    HORSERADISH SAUCE
    Remove and strain about 1-1/2 cups of the brisket cooking liquid.
    In a small sauce pan melt butter. Blend in flour. Add 1 cup of the cooking liquid, stirring until smooth. Add vinegar, sugar and horseradish. Cook and stir over medium heat until thickened and bubbly. Adjust seasoning with sugar, vinegar or horseradish, if needed. Thin sauce with the remaining cooking liquid if needed. Yield about 1-1/2 cups.
  • 5
    SOUR CREAM AND MUSTARD SAUCE
    Combine all ingredients in a bowl. Mix until well blended. Yield: 1 cup.
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